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Zucchini Parmesan Cheese Crisps

Zucchini Parmesan Cheese Crisps

Susan Maria Leach  /  7/19/2019  /  Facebook  /  Twitter  / 

These will be your new favorite thing! A vegetable no less.

Rounds of Zucchini that crisp up very nicely in a screaming hot oven or toaster oven. Make a basket to nibble for a family movie. Warm from the oven they are magic and your whole family will love them. They work equally well using the combination of almond flour and parmesan, but I even use plain Parmesan with great results!  You've got to make these.

Ingredients

  • 1 pound of zucchini (about 2 medium)
  • 1 tablespoon olive oil
  • 1/4 cup almond flour
  • 1/2 cup grated Parmesan cheese (NOT the green can, ugh)
  • 1/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika - optional

Instructions

  • Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
  • Trim the ends of the zucchini and then slice into rounds about ¼ inch thick. Toss the rounds in a bowl with the olive oil until evenly coated.
  • Mix the almond flour, cheese, salt, pepper (and if using, the smoked paprika) in a shallow bowl.
  • Dip the zucchini rounds into the parmesan mixture and flip, gently pressing the almond flour into the zucchini.
  • Arrange in rows on the baking sheet and bake for 15 to 20 minutes or until golden and crisp.
  • Serve immediately with dipping sauce. I love the flavor of a small container of Fage yogurt blended with about 1/2 of a packet of Hidden Valley Ranch dip powder.

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